Microbiological, Sensory and Chemical Characteristics of Vacuum-Packaged Ground Beef Patties Treated with Salts of Organic Acids |
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| Authors: | J. V. MACA R. K. MILLER G. R. ACUFF |
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| Affiliation: | The authors are affiliated with the Dept. of Animal Science, Texas A&M Univ. College Station, TX 77843. |
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| Abstract: | Vacuum-packaged ground beef patties containing sodium lactate (NaL), sodium propionate (NaP), sodium acetate (NaA) and sodium citrate (NaC) at various levels and combinations were stored up to 28 days at 4°C. Addition of sodium lactate alone or in combination with sodium propionate increased shelf life of the patties by decreasing microbiological growth and decreasing negative flavor notes associated with lipid oxidation. Lean color also was improved by addition of sodium lactate alone or in combination with sodium propionate. Lipid oxidation by TBA was only slightly affected by treatment addition or storage. |
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| Keywords: | ground beef sensory microbiology sodium salts storage |
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